Mexico / Soup
Mexican Tomato Soup
Mexican tomato soup is a very simple dish that can be made hot if wanted. It is very nutritious for a soup too.
Ingredients
- tomato sauce or tomato purée, about; or tomato purée or similar1/2 L
- onion, large; or equivalent2
- red bell pepper2
- tomato2
- onion or leek greens, or leek greens
- sweetcorn1 can
- vegetable or olive oil, 60 ml; or olive oil1/4 cup
- salt
- sugar
- vegetables, additional; to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cut onion fine and fry lightly in a large saucepan with a bit of oil.
Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).
Add about ½ teaspoon salt, adjusting to taste. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly—once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves.
Add tomato sauce and corn.
Add salt and sugar to taste. Be bold; tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt—you will see the tastes changes significantly.
Serve with tortilla chips, or toasted bread if not available.
